Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates

Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates

© 2020 Elsevier Ltd The optimal formulation of gluten-free functional noodles (GFN) based on rice (70%) and cassava (30%) flour enriched with gelatin hydrolysates was studied. The effect of pregelatinized flour (rice: cassava, 70:30) (X1, 10–30%), fish gelatin hydrolysates (X2, 1–5%) and transglutam...

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書目詳細資料
Main Authors:	Sutee Wangtueai, Yuthana Phimolsiripol, Chaluntorn Vichasilp, Joe M. Regenstein, Regine Schöenlechner
格式:	雜誌
出版:	2020
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089436821&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/69941
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